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Baked field mushrooms with garlic and thyme

This is a lovely side dish for pan fried or griddled steak or chicken. I often do these at the same time as some baked tomato halves to go with steak and chips. The juices are delicious poured over the steak. I usually do two per person, and this is how I do them - hope you like it.

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Ingredients
Serves: 2

4 large flat field mushrooms

2 cloves garlic, peeled and cut into silvers

1 bunch of fresh thyme, leaves picked

butter

sea salt and freshly ground black pepper

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MethodPrep:5min › Cook:15min › Ready in:20min

Pre-heat the oven to 180 C / Gas 4.

Twist the stalks out of the mushrooms, and wipe away any dirt from the caps with damp kitchen paper, but do NOT WASH - mushrooms are like sponges, and will soak up the water, ruining their texture and flavour.

Place the mushrooms cap side down, gills up in a medium oven-proof dish. Insert slivers of garlic into the gills of the mushrooms, and scatter over plenty of fresh thyme (or around 2 tablespoons dried thyme). Dot the mushrooms with butter, season with salt and pepper.

Bake for around 15 to 20 minutes, until the mushrooms are tender.

Tip

Dried thyme will do, but don't use as much - the flavour is much stronger than fresh.